Poda Pitha And Ratha Jatra (The famous Chariot Festival of Puri)

Ratha Jatra also known as the Chariot festival or Car festival, is one of the most important festivals in Orissa and also a major tourist attraction. This festival is celebrated in honour of Lord Jaganaath who is an incarnation of Lord Vishnu.

Every year in the month of Asada, the Chariots of the Lord Jaganath accompained with those of his siblings, Lord Balabhadra & Goddess Subhadra roll from Srimandira to Gundicha temple, the abode of his Mausi maa ( Mother's sister ). The sight of the sea of humanity which follows the Gods during this journey is a truely overwhelming experience.















The majestic sandalwood chariots take more than two months to prepare and are built newly every year. The chariots also have very interesting names :
Nandighosa - Lord Jaganath's chariot
Taladhwaja - Lord Balabharda's chariot
Darpadalan - Lord subhadra's chariot.

Important rituals on this day are :
Pahandi - the Lords are carried from the temple to the chariots in a grand procession; and
Chera pahanra - the chariots of the Lords are swept by the incumbent King of Puri with a broom which has a few gold strands in it.

The chariots are pulled by the eager followers who believe it be aspicious. The journey takes about midday to evening. In case the Lords are not able to complete the journey on the same day, they resume the remaining jouney on the next day.

The Lords stay at Gundicha temple for 7 days and return to Shri mandira in a similar procession which is called the Bahuda or Ulta Ratha Jatra.

During their stay at the Mausi Maa Mandira, various edibles are offered to the Lords as prasad. SOme of them are Khaee, Khira Kadali, Gajja, Pheni, Poda pitha, Manda pitha, Enduri pitha, Arissa pitha and Karaka pitha.

Ratha jatra is also celebrated at the ISKON temples and by the oriya community settled in various parts of India and abroad.

Catch the live action in Hyderabad @ Jaganath Temple, Banjara Hills or @ ISKON temple, Secundrabad.

Jai Jaganath!!!

Enduri Pitha ( Haldi Patra pitha )

Enduri Pitha is traditionally prepared during Prathamastami or Padhuanstami, a festival during which mothers offer prayers for their firstborn. Enduri pitha is also called 'Haldi patra pitha' in Western parts of orissa, especially in Sundargarh, Sambalpur, Bargarh districts. Prathamastami also marks the day when people first start making 'Badis' . The first batch of 'Badi' is worshipped with 'Doob' grass and vermilion (sindoor). Usually, people lay badi in these winter months (November-January) and store it for usage during the entire year. This is because the low temperature and mild sun ensure that the badi dries up evenly without cracking up at places.

In some parts of Orissa, like Cuttack or the nearby areas, seven pieces of Enduri pitha are offered to the God while other areas offer seven pieces of Chakuli as the prasad. The firstborn child is decked up in new clothes, Chandan/sindoor is applied on his/her forehead and 'Aarti' is done with raw rice, doob grass, flowers and a Deepam (lamp) in our place. However other parts of the state use about five to seven leafy greens to complete this ritual.

Cooking Time Required: 30 mins
Makes 8-10 pithas.

Ingredients: Black gram ( beeri dali, 1 cup ), rice rawa 3 cups or rice 2 cups, coconut ( 1 no. ), sugar ( 5-6 tsp ), ghee ( 1 tsp ), cardamom ( 1-2 nos ), turmeric leaves ( 8-10 nos ), salt, refine oil for greasing the leaves.

Preparation: Soak the black gram for 5-6 hours. Grind into a fine paste.

Soak the rawa for 1 hour. Squeeze out excess water. Add to the gram paste along with 1/2 tsp salt. Keep overnight or 10-11 hours.

Grate the coconut or cut into big pieces and grind into a coarse paste in a grinder.

Cooking: Heat a wok. Add 1 tsp ghee. Add the cardamon powder, grated coconut and sugar. Stir fry for 5-6 mins. Remove from the wok and keep aside to cool.

Heat water in a idli maker/pressure cooker. Bring to a boil.

Wash the turmeric leaves. Add 2-3 drops of oil and smear it all over each leaf. Take a blob of the batter and spread evenly on the leaf.

Spread 2-3 tsp of the coconut over the batter.
















Fold the leaf carefully and place on the idli stand.
















Repeat the process for the remaining batter/leaves. The leaves can be stacked one over the other for 2-3 layers. Close the lid and steam for 15-20 mins. Remove from the stove.

















Remove the turmeric leaves. Serve the pitha with ghee/sugar or dalma. Sada enduri ( without the sweet stuffing ) is very popular with Mutton Jholo or Mutton Kasa.

NOTE: Usually raw rice (aruwa) is used instead of rice rawa but I sometimes use rice rawa as it is cuts down soaking time and the subsequent grinding effort. The rice to black gram proportion is kept 2:1 . Rawa is used to cut down on the overall preparation time and simplify the dish without compromising on the taste.

Poee Chenccheda

'Poee Chenchedda' or Malabar spinach cooked with assorted vegetables and fish head is quite a delicacy. This Odia dish is low on spices and depends on the medley of the starkly different ingredients for a unique taste experience. Interestingly, for people who do not consume non-veg, malabar spinach is considered as 'amisha' or 'non-veg'. While I am not sure about the reason behind this classification, I do love this curry even without the addition of the fish head.

Cooking Time Required : 40 mins

Ingredients:

• 1/2 cup Pumpkin cubes
• 2-3 parval/potola/pointed gourd 
• 1/4 cup brinjal cubes 
• 100 gm Malabar spinach/poee
• 1 medium sized potato
• 1/2 cup ridge gourd cubes
• 1 medium sized tomato
• 1/2 inch ginger
• 8-9 pods garlic
• 1 medium onion 
• 1 inch cinnamon stick
• 2 green cardamom
• 1-2 cloves
• cumin seeds ( 1/3 tsp), 
• red chilli ( 2-3 nos)
• turmeric (1/5 tsp)
• 1 large fish head (Bhakura maccha munda)
• 4-5 tsp oil
• 1/2 tsp turmeric
• salt to taste

Preparation: Wash the vegetable and cut into large sized pieces. Keep aside

Marinate the fish with salt and turmeric for about 5 minutes.

Grind the onion, garlic, ginger, 1-2 red chilis, cardamon, cloves and cinnamon into a thick paste.

Cut the tomato into small pieces . Remove the tomato seeds.

Cooking: Heat oil in a large wok. Add the fish and fry till it turns reddish. Remove from wok and keep aside.

Add the red chillis and cumin seeds. Allow to splutter and then add masala the paste and cook till the raw smell goes away. Add the tomatoes and cook for 5 mins.

Add all the vegetables except the poee leaves. Allow the vegetables to be half-cooked and then add the poee leaves. Cook for another 5 minutes and then add the crushed fish head. Cover with a lid and cook for 5-6 minutes till the fish mixes thoroughly with the vegetables and the water disappears.

For folks who like the crispiness of the fish head, add the crushed pieces just before switching off the flame.

Serve hot with steamed rice.

The 'without fish head' version for vegetarian folks -

Note: Do not add any extra water. The vegetables need to be cooked in their own juices.